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This study aims to investigate the effect of Lactiplantibacillus plantarum F25-4 assisted rice soaking water on the fermentation performance of Chinese rice wine (CRW). Compared to CRW using natural rice soaking water (NSR), CRW using rice soaking water assisted by L. plantarum F25-4 (LSR) exhibits an 80.69% increase in amino nitrogen content, a 26.03% increase in total acid content, a 79.54% increase in free amino acid content, and a 22.37% increase in volatile flavor content. The filtration efficiency of mash with rice soaking water by L. plantarum F25-4 was higher than that of NSR. Fourier transform infrared spectroscopy (FTIR), particle size analysis, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed an increased average particle size of the rice soaking water assisted by L. plantarum F25-4, coupled with a reduction in the high molecular weight of soluble protein. This enhancement facilitated the utilization of rice protein by microorganisms and the transformation of flavor substances, contributing to flavor formation. L. plantarum F25-4 assisted in soaking and the reuse of rice soaking water to improve the quality of CRW by optimizing the utilization of rice protein. Therefore, this method lays the theoretical foundation for the sustainable reuse of rice soaking water. [Display omitted] • Lactiplantibacillus plantarum F25-4 facilitated the utilization of rice protein. • Rice soaking water assisted by L. plantarum F25-4 was reused for rice wine brewing. • Recycling rice soaking water improved the quality of rice wine. [ABSTRACT FROM AUTHOR]